Ham and Corn Chowder

Nothing chases away a chilly weeknight quite like simmering up a big pot of ham and corn chowder. This recipe delivers creamy comfort loaded with smoky ham sweet bursts of corn and the extra treat of crispy bacon on top. Every time I make this chowder the kitchen is filled with those savory smells that say dinner is about to be really good.

The first time I made this chowder I was trying to use up some leftover ham from the holidays. I ended up loving it so much I now buy ham just for this soup. Even picky eaters in my house ask for it again and again especially with extra bacon crumbled on top.

Ingredients

• Bacon: brings smoky savory depth and adds great texture. Choose thick-cut for extra crunch
• Onion: forms the aromatic base. Pick a firm onion with tight skin and no green shoots
• Celery: adds a layer of subtle flavor and a bit of crunch. Look for crisp stalks with fresh leaves
• Flour: helps thicken the chowder until it is luxuriously creamy. All-purpose works well
• Garlic: brightens the whole batch. Always go for cloves that are firm and heavy
• Chicken broth or stock: adds savoriness and ties all the flavors together. Try to use low-sodium if your ham is salty
• Heavy cream: gives that signature rich silky texture. I prefer real heavy cream for the best mouthfeel
• Frozen corn: delivers perfect sweetness any time of year. Use golden kernels for color and flavor
• Smoked ham: is star of the show. Find a ham with good marbling and no off smell
• Russet potatoes: soak up all the flavors and create heartiness. Select potatoes that are firm and free from green spots
• Italian seasoning: offers that subtle herby undertone. A quality blend makes a difference
• Cayenne pepper: for a gentle kick. Adjust based on your spice preference
• Salt and pepper: to finish and balance all the flavors. Fresh cracked black pepper works wonders

Instructions

Prep and crisp the bacon:

Dice the bacon strips using kitchen shears for easy cubes. Place bacon in a large pot over medium-high heat. Cook until deep golden brown and crispy about ten minutes letting the fat render fully

Sauté the aromatics:

While the bacon crisps chop your onion celery ham and potatoes. Once bacon is crisp transfer to a plate lined with paper towel but leave the bacon fat in the pot. Add onions and celery straight into the hot bacon fat and cook for five minutes stirring to coat and soften

Add flour and garlic:

Sprinkle the flour evenly over your sautéed vegetables. Stir almost constantly as you add minced garlic. Let these cook for one minute to cook off the raw flour taste and bring out the garlic’s aroma

Deglaze with broth:

Pour in your chicken broth slowly while scraping up any flavorful bits from the bottom of the pot. Watch for the flour to dissolve completely so you do not wind up with lumpy broth

Combine and simmer:

Add in the heavy cream frozen corn diced ham cubes potatoes Italian seasoning and a pinch of cayenne if using. Reserve a few crispy bacon pieces for a final garnish then stir most of the bacon into the pot. Raise heat and bring to a rolling boil then lower to a rapid simmer and cover with the lid slightly ajar

Cook until tender:

Let the chowder cook for fifteen to twenty minutes stirring every now and then until your potatoes are fork-tender and the soup thickens to your liking. Taste and adjust with salt and pepper if needed

Garnish and serve:

Ladle the chowder into bowls and top each serving with reserved crispy bacon for a crunchy finishing touch

My favorite part about this chowder is the bacon. Crispy bits add a layer of flavor that just cannot be replaced. I remember making a giant batch for a ski weekend and everyone raced to the table when they heard the sizzle of bacon hitting the soup.

Storage Tips

This chowder tastes even better the next day after the flavors meld. Store leftovers in airtight containers in the refrigerator for up to four days. If you want to keep it longer let it cool and freeze in portions for up to two months. When reheating add a splash of broth or cream to thin if it has thickened too much

Ingredient Substitutions

No ham You can use cooked chicken or turkey for a lighter spin. Substitute half and half or whole milk for the heavy cream if you want a little less indulgence. For dairy free use a splash of coconut milk though it will change the flavor profile

Serving Suggestions

I like to serve this hearty chowder with warm bread soft rolls or even a crisp green salad on the side. For a fun twist offer hot sauce shredded cheese or diced green onions as topping options so everyone can customize their bowl

Cultural and Historical Context

Chowder has a long history as a coastal comfort food especially in New England where combining potatoes smoked meats and corn was a way to make the most of pantry staples. Adding ham gives a nod to Southern traditions too where smoky pork is prized for its depth of flavor

Seasonal Adaptations

Swap frozen for fresh corn in summertime Add a handful of diced red bell pepper for extra color and crunch Drop in a sprig of fresh thyme instead of dried Italian seasoning when herbs are in season

Success Stories

I have shared this recipe with friends who never thought they could pull off a real chowder at home and they always report back with rave reviews. One reader told me it was the first soup her kids finished without any coaxing. Another neighbor likes to serve it as part of her annual soup party lineup

Freezer Meal Conversion

To freeze for later let the chowder cool completely and store in freezer safe containers. Thaw overnight in the fridge and gently reheat on the stove adding a splash more cream or broth to loosen it up. The potatoes keep their texture well as long as you avoid overcooking during reheating

This ham and corn chowder brings pure comfort to the table with every bowl. Make a big batch and you will have cozy lunches and dinners all week long.

Recipe FAQs

→ Can I use leftover ham for this chowder?

Yes, leftover cooked or smoked ham works perfectly, making this a great way to use extra holiday ham.

→ How do I make the chowder thicker?

Let it simmer longer uncovered or mash some of the potatoes for a thicker consistency.

→ Can I substitute fresh corn for frozen?

Absolutely. Use an equal amount of fresh corn kernels, adding them at the same stage as frozen.

→ Is it necessary to use bacon?

Bacon enhances the smoky flavor, but you can omit it or use turkey bacon for a lighter option.

→ Does this chowder freeze well?

It's best enjoyed fresh, as dairy-based soups can change texture when frozen. If needed, reheat gently.